Chicken Coriander And Sweet Chilli Patties Recipes

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
• Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

CHICKEN, CORIANDER, AND SWEET CHILLI PATTIES

Steps:

• Mix patty ingredients together, shape into 8 patties and pan fry with a little cooking spray.
• Mix dressing ingredients together, adding water a little at a time, to taste.
• Serve patties over salad and/or cooked rice with dressing drizzled over everything.

GRILLED SWEET CHILLI CHICKEN

Steps:

• You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
• Cut each breast leangthwise into 3 strips.
• Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
• Add chicken to remaining mixture and toss to coat evenly.
• Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
• Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
• Thread 2-3 chicken strips onto each skewer.
• Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
• Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.

CHILLI, HONEY AND CORIANDER MARINATED CHICKEN BREAST

Steps:

• Roughly chop red chilli and coriander leaves.
• Finely chop garlic cloves.
• In a bowl: Mix together all other ingredients.
• Add chilli, garlic and coriander to wet mix.
• Let the marinade sit for a 10-15 minutes.
• On a large sheet of tinfoil, place both chicken breasts and pour the marinade over both, coating evenly.
• Create a parcel out of the tinfoil around the chicken breasts, poke a few holes into the top.
• Place in the oven at Gas Mark 6/200C for 40-50 minutes.
• Check to make sure chicken has cooked through evenly.
• Place on plate and spoon juices and cooked garlic,coriander and chilli over chicken.
• Serve with: Cous Cous, Rice, Salad or as an open sandwich.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
• Shape the chicken mixture into small cakes
• Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
• Serve immediately, with sweet chilli sauce and sliced spring onion.

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.